Brandy Poached Raspberry and Custard Brulee

Method

• 1

  Step 1

  For the custard - Warm the custard with vanilla extract and rose water, soak the gelatine sheets in cold water then add to the custard. Once dissolved, strain.
• 2

  Step 2

  Spoon the raspberries into the bottom of the ramekins without any liquid, top with the custard and chill for 4-5 hours.
• 3

  Step 3

  The remaining poaching liquid can be used as garnish.
• 4

  Step 4

  For the poaching - Heat up the water, sugar and brandy, once the sugar has dissolved pour it over the raspberries and chill in the fridge.
• 5

  Step 5

  For caramelising - Boil one cup of granulated sugar with half a cup of water (160°c).
• 6

  Step 6

  When it starts caramelising, pour it over a silicone mat to cool down, then add it to a blender to create a powder.
• 7

  Step 7

  Sprinkle the sugar powder on top of the custard and leave it under a salamander to form a thin crust.
• 8

  Step 8

  Serve with a scoop of sorbet or ice cream.